- Sauté steak in oil over high heat in 10-inch skillet until brown.
- Add onion; cook 2 minutes longer.
- Stir in carrots, mushrooms, salt, garlic powder, pepper, broth, wine and Worcestershire; bring to a boil. Reduce heat, cover, and simmer 10 minutes.
- Add celery and continue cooking 10 minutes longer.
- Dissolve cornstarch in water; stir into meat-vegetable mixture.
- Cook, stirring constantly, until thickened.
- Serve over fluffy rice.
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